Recipe for Cacio e Pepe Grissini (Cheese and Pepper Breadsticks)
Category: Appetizer
Servings: 20 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| Semola di grano duro rimacinata (Durum wheat semolina flour) | 100g |
| Farina 00 (All-purpose flour) | 150g |
| Acqua (Water) | 150g |
| Lievito di birra secco (Dry yeast) | 2g |
| Olio extravergine d’oliva (Extra virgin olive oil) | 15g |
| Pecorino romano (Pecorino cheese) | 25g |
| Pepe nero in grani (Black peppercorns) | 5g |
| Sale fino (Fine salt) | 3g |
Instructions
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Prepare the Pecorino Cheese: Begin by grating the Pecorino Romano cheese, making sure it’s finely grated to blend well into the dough.
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Mix Dry Ingredients: In the bowl of a stand mixer (or using your hands), combine both types of flour, the grated Pecorino cheese, and the freshly ground black pepper. Mix these ingredients on low speed with the dough hook for a few seconds, just to evenly distribute the dry ingredients.
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Add Wet Ingredients: Slowly pour in half of the water, followed by the salt. Gradually add the remaining water, bit by bit. This helps the dough come together smoothly, so avoid adding all the water at once as it may not all be needed.
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Knead the Dough: Once the mixture begins to form a compact dough, knead for about 10 minutes until the dough is smooth and elastic, and pulls away cleanly from the sides of the bowl.
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Rest the Dough: Remove the dough from the mixer and place it on a lightly floured work surface. Shape it into a ball by pulling the edges underneath. Cover it with plastic wrap or a damp cloth and let it rest in a bowl for about 1 hour or until it doubles in size.
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Roll Out the Dough: After the dough has rested, turn it out onto the work surface and use a bench scraper (or your hands) to divide it into manageable sections. Roll the dough out into a rectangle approximately 19 x 25 cm (7 x 10 inches) in size, and about 7-8mm thick.
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Shape the Grissini: Cut the rolled-out dough into thin strips to form the grissini (breadsticks). Arrange them gently on a baking sheet lined with parchment paper. Space them apart to ensure they bake evenly.
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Let the Dough Rest: Allow the grissini to rest for another 20-30 minutes at room temperature, allowing them to puff up slightly before baking.
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Bake the Grissini: Preheat your oven to 200°C (400°F) in static mode (no fan). Bake the grissini for 18-20 minutes, turning them halfway through the baking time for an even golden color. They should be crisp and slightly golden on the edges.
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Cool and Serve: Once baked, remove the grissini from the oven and allow them to cool on a wire rack to maintain their crisp texture.
Enjoy Your Cacio e Pepe Grissini!
Once cooled, these delicious, savory grissini are ready to be served as the perfect appetizer, snack, or accompaniment to your favorite dip or salad. The rich flavor of Pecorino cheese combined with the kick of black pepper creates a delightful contrast that will have everyone reaching for more!
These Cacio e Pepe Grissini are not just simple breadsticks, but a flavorful twist on the classic Italian “cacio e pepe” pasta. The hearty combination of semolina, Pecorino Romano, and black pepper gives a bite that’s as satisfying as it is irresistible!
